Serves 6 to 8
Ingredients:
- Pork Ribs, 10 pieces
- Black Moss, 1 packet
- Dried Shitake Mushrooms, 20
- Dried Oysters, 18
- Red Dates, 10
- Brown Ice Sugar, 1 tablespoon
- Oyster Sauce, 5 tablespoons
- Dark Soy Sauce, 3 tablespoons
- Water to fill
Preparations:
- Soak dried shitake mushrooms in water overnight. Keep mushroom water for use later.
- Soak black moss in water for at least 30 minutes or till it softens.
Instructions:
- In a 3.0L Thermos® Shuttle Chef® inner pot, add mushroom water, oyster sauce, dark soy sauce and brown ice sugar. Stir well and bring to a soft boil over medium heat.
- When boiling, add soft shitake mushrooms, dried oysters, red dates and pork ribs. Add water till it barely covers the ingredients, bring the contents to a boil on medium heat and simmer for 10 minutes.
- After 10 minutes and when boiling, close the inner pot lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside overnight.
- In the morning or the next day, re-boil the contents with some stirs (to release potential built-up bubbles). When boiling, give the sauce a quick taste and adjust to desired.
- After tasting, loosen soft black moss and spread them evenly on top of the ingredients. Steep the black moss in (not stirring in) and give it a boil for 10 minutes.
- After 10 minutes and when boiling, close the inner pot lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside till lunch or dinner time.
- Before serving, give it a quick boil and eat it with white rice!
Notes:
- This recipe is based on using the Thermos® Shuttle Chef® RPE-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
Tips:
- It is recommended to always watch over each re-boiling process to avoid potential bumping phenomenon.
Photos and recipe courtesy of Thermos Singapore team.